Executive Sous Chef

About the role

The Executive Sous Chef supports the Executive Chef in shaping the culinary direction of the hotel, ensuring high standards across all food and beverage outlets. This senior kitchen leader drives cost efficiency, quality, and guest satisfaction while managing day‑to‑day operations.

Key responsibilities

• Implement and monitor F&B standards together with the Executive Chef.
• Define recipes, conduct cost estimates and analyse associated expenses.
• Collaborate with Procurement to select suppliers and develop specific products.
• Manage direct costs, daily P&L, and KPI tracking for raw material, personnel, and productivity.
• Oversee HACCP compliance on a regular basis.
• Supervise preparation and service for breakfast, restaurant, room service and events.
• Plan staffing, conduct briefings, and ensure smooth service flow.
• Analyse waste, control inventory, and conduct post‑event reviews.

Required profile

• Proven experience in a senior kitchen management role within a hotel or resort.
• Strong leadership and team‑coordination abilities.
• Ability to work under pressure and maintain high quality standards.

Required skills

• HACCP implementation and food safety management.
• Cost control and recipe costing.
• Inventory management.
• Menu development and product innovation.

What we offer

• Access to MeliáRewards loyalty program.
• Flexible compensation and exclusive discounts on products and services.
• Opportunities for international mobility within the Meliá group.